• 12servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Ripe papya, peeled, diced

  2. 1 Lime zest and juice

  3. 1 ts Red onion minced

  4. 1 ts Fresh cilantro, chopped

  5. 1/2 ts Coarse ground black pepper

  6. 84 Raw headless Mexican shrimp,

  7. -peeled and deveined

  8. 4 Red bell peppers, roasted

  9. -and peeled

  10. 3 c Hot water

  11. 6 Earl Grey tea bags

  12. 60 Asparagus spears, 

  13. 2' long

  14. 2 Oranges, zest and juice

  15. 6 oz Olive oil

  16. 2 tb Ginger root, minced

  17. 2 tb Shallots, minced

  18. 5 c Court bouillon

  19. 3 c Couscous

  20. 1 oz Olive oil

Instructions Jump to Ingredients ↑

  1. Prepare the papaya salsa first to allow falvors to combine. Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service.

  2. Start by cleaning the Mexican shrimp. Reserve the shells to utilize in another recipe. Next roast and peel the red bell peppers. Cut them into large pointed strips about 1′ wide and reserve for service.

  3. Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing.

  4. Prepare asparagus, oranges, ginger root and shallots.

  5. Bring court bouillon to boil. Add couscous and olive oil. Cover and remove from heat.

  6. In 2 12′ saute pans heat olive oil. Saute the ginger, shallots and shrimp together. Sear shrimp 2 minutes and turn over. Add asparagus and roasted pepper. Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes.

  7. Place a timbale mold of couscous at top of entree plate. Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce. Accompany with a tablespoon of papaya salsa next to the couscous. Serve immediately. —–


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